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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 eggs, separated |
1/2 cup sugar |
2/3 cup milk |
1/3 cup half-and-half |
1/4 teaspoon ground mace |
1/2 cup sifted powdered sugar |
3/4 teaspoon grated orange rind |
8 basic dessert crêpes |
2 tablespoons dark rum |
Directions:
1. Combine egg yolks, sugar, milk, half-and-half, and mace in top of a double boiler; stir with a wire whisk until well blended. Cook over boiling water, stirring constantly with a metal spoon, until mixture is slightly thickened and coats the spoon. Set aside, and keep warm.
2. Beat egg whites (at room temperature) until foamy. Add powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in orange rind.
3. Divide meringue mixture into 8 equal portions, and place in the center of each crêpe. Fold crêpe in half, keeping meringue inside. Place filled crêpes in a buttered 15- x 10- x 1-inch jell y roll pan. Bake at 450° for 5 minutes.
4. Remove from oven; place each crêpe on a warmed serving dish. Combine reserved sauce and rum, mixing well. Spoon sauce over soufflé, and serve immediately.
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